A scrumptious conglomeration of angel food cake cubes, strawberries, sweetened cream cheese and whipped cream is served topped with a raspberry sauce.

Strawberry Angel Dessert

1 baked angel food cake, cubed
1 (16-ounce) package frozen strawberries
1 (8-ounce) package cream cheese, softened
1 cup powdered sugar
2 cups heavy cream
1 (10-ounce) package frozen raspberries
1/2 cup granulated sugar
2 teaspoons cornstarch
1/2 cup raspberry jam

1. Drain frozen strawberries, reserving 1/2 cup of the juice.
2. In a mixer bowl combine the reserved juice with softened cream cheese, and 1/2 cup powdered sugar. Beat with an electric mixer at medium speed for 3 minutes.
3. In another bowl beat cream and 1/2 cup powdered sugar until stiff peaks form.
4. Fold half of the cream mixture into the cream cheese mixture along with the strawberries and the angel food cake cubes. Spoon into a serving dish.
5. Drain frozen raspberries, reserving the juice. Add enough water to the juice to measure 1 cup.
6. In a saucepan combine the raspberries, the reserved juice, sugar, cornstarch, and raspberry jam. Cook until thickened, stirring constantly. Serve over the cake mixture.

Makes 8 servings.